Whole White Peppercorns

Whole white peppercorns offer a milder, more nuanced heat than black pepper, with earthy, slightly fermented notes and a smooth, clean finish. Made by removing the outer black husk of fully ripened pepper berries, white pepper is especially favored in light-colored dishes where specks of black would stand out, or when a subtler spice is desired.

Use them whole in brines, broths, and pickling blends, or grind fresh over mashed potatoes, cream sauces, and seafood dishes. They’re also a staple in many Asian cuisines, bringing warmth without overpowering the dish.